These special bacon butties are absolutely wonderful! Our family eats them mainly as much looked-forward-to warming treats in the winter. Once you have tried them, there will be no going back...! As a bossy demand, please use the all-butter croissants in a crescent moon shape - and not those little dried-up things.

Method

Cook the onion and thyme in the butter until soft, but not brown. Tumble in the mushrooms and cook for a further 5-6 minutes. Season well with salt and ground black pepper and remove from heat.

In a separate pan, cook the bacon until crispy.

Whilst the bacon is cooking, cut each croissant approx 3/4 way down vertically, making sure not to cut right through the croissant (think cave!). Spread with Dijon mustard according to taste (I like a lot here!)

Divide the mushroom/onion mixture between the bottom halves of the 4 croissants. Top each with the bacon, curling to help fit.

Sprinkle each gloriously filled croissant with grated cheese, and pop in the oven until the cheese is melted, and the croissant brown. Especially good with some mulled wine! Enjoy!

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